Preheat oven to 400 degrees F (200 degrees C).
While oven heats, peel the
Butternut Squash (1)
, then cut in half length wise, removed the seeds, cut it in half again to make quarters, then cut into quarter-inch thick fries.
Grease baking sheet with cooking spray, then lay fries out into single layer and bake for 15 minutes.
Meanwhile add chopped
Onions (1/3 cup)
Garlic (2 cloves)
to a pan with a little bit of
Coconut Oil (1 tsp)
. Saute over medium heat for three to four minutes or until onions are translucent and garlic begins to brown.
Canned Black Beans (1 cup)
Canned Fire Roasted Diced Tomatoes (1/2 cup)
Tomato Paste (1/4 cup)
to the pan and combine. Add the
Chili Powder (1 Tbsp)
Ground Cumin (1 tsp)
Cayenne Pepper (1/8 tsp)
and cook over medium low heat for five to seven minutes.
Once fries are cooked and have cooled for a minute, layer them on large platter or two separate plates and top with black bean vegetarian chili mixture. Sprinkle with
Shredded Cheddar Cheese (1/4 cup)
, drizzle with
Sour Cream (2 Tbsp)
) and garnish with sliced